New at Palo Alto’s Stanford Shopping Center is Tender Greens, the farm-to-table, fast-casual eatery with a fine-dining touch.

In this case, it’s chef Sean Eastwood, whose culinary background includes Navio at the Ritz-Carlton and a Michelin-starred restaurant in England (and the Walnut Creek location of Tender Greens). He’ll be creating the daily and seasonal specials (think seared salmon, duck confit) that supplement the restaurant’s popular meal-size salads, dinner plates and sandwiches.

El Pollo Loco started with chicken and sides for make-your-own tacos, right, and has expanded into bowls and salads, left.

El Pollo Loco, the fast-casual chain that specializes in flame-grilled, citrus-marinated chicken — each location grills about 150 chickens a day — is making its first foray into Livermore.

The restaurant opened today at 1114 E. Stanley Blvd., bringing burritos to a former burger location. Besides the Mexican entrees and signature chicken and sides, there are “5 under 500 calories,” including a double chicken grilled tostada with mango salsa, and a chicken black bean bowl.

El Pollo Loco’s roots are in Southern California, where the first eatery in 1980 on Alvarado Street in Los Angeles. The headquarters are now in Costa Mesa.

The Livermore location will be open from 10 a.m. to 11 p.m. daily. Details: www.elpolloloco.com

Fajita salad has been a seasonal specialty at many Dos Coyotes locations.

The Sacramento region’s popular Dos Coyotes Border Cafe — a cult favorite that started in Davis back in 1991 — has opened its first Bay Area outpost at Concord’s Willows Shopping Center.

The chain’s top-selling dish has been the Border Chicken Burrito, with marinated chicken, guacamole, salsa and all the extras, co-owner Jason Wolenik says. But, given the Southwestern emphasis here, don’t overlook the red chile and green chile enchiladas. And, from trips to Sacramento, we’re fans of the seafood tacos and spicy seasonal specialties.

This ninth Dos Coyotes restaurant is the largest of them all, and the first with a full bar, Coyote Cantina, featuring cocktails and eight beers on tap.

After 12 years of serving San Francisco diners from a space inside a Sutter Street boutique hotel, Yemeni chef Mohamed Aboghanem is moving his restaurant across the bay to more prominent digs.

Saha will open on Shattuck Avenue in Berkeley in early October, with Oct. 1 the target date. The location is the former Herbivore restaurant between Haste Street and Dwight Way — a prime corner spot.

Aboghanem’s menu blends the cuisine of its owner’s heritage with modern Middle Eastern cuisine, North African dishes (Yemen is just across the Gulf of Aden from Africa) and Cal-Arabic combinations.

Although he expects more limited offerings on the East Bay menu, San Francisco highlights have included marag ganame, a traditional Yemeni lamb broth soup; za’atar cauliflower; BBQ quinoa cakes (vegetarian, gluten-free); Saha’s shiitake mushroom ravioli in a sauce of mango, red pepper flakes and mint; and ginger scallops served over Yemeni bisbusa.

The name refers to the “double zero” flour imported from Naples for the pizza crust. Owners Gianni Chiloiro and Angelo Sannino — both have long restaurant resumes, as does their master pizzaiolo — also imported the wood-burning oven, which bakes pizzas in seven minutes at 900 degrees, and the special dough mixer. Ingredients, however, are locally sourced, and the mozzarella and burrata cheeses are made in-house.

Customers in Mountain View have turned the burrata-prosciutto-arugula pizza and the garganelli pasta with sausage and broccoli rabe into the bestsellers, along with the fried pizza stuffed with salami, ricotta and smoked mozzarella (similar to a calzone), which Chiloiro says is a Saturday night staple in Naples.

The pizza chain born on the beach is making its first foray into Contra Costa County.

Pizza My Heart is scheduled to bring its surf-and-slice theme to Walnut Creek, in the former Project Pie spot. It will be the 24th location for the pizzeria that started in 1981 on Capitola Beach, then followed that up a few years later with a Santa Cruz shop.

Pizza My Heart specializes in topping its whole pies and slices with regionally sourced vegetables, nitrite/nitrate-free pepperoni and bacon and antibiotic-free chicken. “Slice of the day” specialties include the San Andreas on Wednesday (pastrami, gourmet mustard, pepperoncini) and the Figgy Piggy on Saturday (figs, bacon, feta cheese, fresh sage).

U.S. marathoner Shalane Flanagan crosses the finish line at the Rio Olympics on Aug. 14. (Fabrice Coffrini/Getty Images)

Fresh off her performance in Rio, four-time Olympian Shalane Flanagan and chef Elyse Kopecky are introducing their new cookbook, “Run Fast, Eat Slow.”

They’ll discuss their 15-year-long friendship that formed over fitness, nutritional tips and the book’s 100 recipes in an event Tuesday, Sept. 13, at Rakestraw Books in Danville.

In the book, subtitled “Nourishing Recipes for Athletes,” the two write that counting calories and dieting obsessively do more harm than good. Recipes developed for athletic performance include High-Altitude Bison Meatballs and Can’t Beet Me Smoothie.

What if following dietary guidelines were as easy as ordering off a restaurant menu?

That’s the thinking behind Dr. Andrew Weil’s venture, the True Food Kitchen, a restaurant concept created with entrepreneur Sam Fox. Launched in Arizona, the restaurant will make its debut in the Bay Area this October with two locations. The Palo Alto one, going in at Stanford Shopping Center, will open Oct. 4 and the Walnut Creek one, at Broadway Plaza, on Oct. 18.

The full-service restaurants will offer nutritionally focused menus that change with the seasons, with vegan, vegetarian and gluten-free options.

Desserts are designed to deliver antioxidants while satisfying the sweet tooth; look for flourless chocolate cake (yes, dark chocolate “in moderation” is a good thing, Dr. Weil says) and squash pie. Organic, gluten-free spirits are used in the cocktails.

A winter opening is planned for the Wayback in the Fallon Gateway Shopping Center at 3856 Fallon Road. The region’s first opened in early 2015 in Milpitas near Interstate 880, off the eastbound Dixon Landing Road exit.

Now based in Connecticut, Wayback originally started as Jake’s Burgers in 1991 in Delaware. Besides cooking burgers to order and making milkshakes by hand with hand-scooped ice cream and fresh milk, the chain also features grilled chicken sandwiches, turkey burgers, veggie burgers and salads. Sides include housemade chips and onion rings.

Two years after bringing his macarons, cakes and candies to Palo Alto, celebrity pastry chef Yigit Pura will shut down that patisserie to focus on providing sweets to restaurants, bakeries and hotels.

The Tout Sweet Patisserie at Town & Country Village will close Wednesday, Aug. 24, the chef-entrepreneur announced Tuesday. However, his flagship store at San Francisco’s Union Square will remain open.

“The patterns of consumer purchasing are rapidly evolving, which is forcing retailers such as Tout Sweet Pâtisserie to re-examine their business models,” MeMe Pederson, chief operating officer, said in a statement. “Through these kitchen-to-consumer services, we look forward to evolving and connecting with a new generation of customers. We are seeing a high demand with the new delivery apps and we would like to expand on that model.”

We’re pretty sure that means millennials weren’t willing to venture to the back of Town & Country Village to buy macarons but are happy to eat them if delivered by drone or to their cubicle or coffeehouse.